Lemon-Glazed Sweet Potatoes

The Lee Bros. lemon-glazed sweet potatoes were inspired by the wife of a sweet potato farmer.Lemon-glazed sweet potatoes “is a very simple sort of hero dish for Thanksgiving that could take the place of sweet potatoes with marshmallows,” Ted Lee said. “It holds really well, too.”An optional garnish for the sweet potatoes is dollops of sour cream whipped with curry powder or the Indian spice mixture garam masala.

The Lee Bros. were inspired to make this dish, which appears in "Simple Fresh Southern" after they were served inch-thick snack slices by a sweet potato farmer’s wife, Roma Smith, in Van Zandt County, Texas. This is their simple, light version of holiday candied whipped sweet potatoes.

Peel the sweet potatoes and cut them into 1-inch-thick slices. Grease a 9-by-13-inch baking dish with the butter. Arrange the sweet potato disks in a single layer in the pan. Mix the brown sugar, lemon juice, cinnamon and salt in a small bowl, and pour the glaze mixture evenly over the potatoes.

Cover the baking dish with aluminum foil, and bake until the potatoes are fork-tender, about 45 minutes. Remove the foil and cook for about 5 more minutes, until the glaze has thickened and become syrupy. Serve immediately.

The glazed sweet potatoes can be cooked in advance, stored in the refrigerator and reheated in a warm oven.

Garnish it rich: With dollops of sour cream whipped with curry powder or garam masala and kosher salt to taste.